Description
This Homemade Samoas Girl Scout Cookies recipe replicates the beloved caramel-coconut-chocolate cookies with a buttery shortbread base, toasted coconut soaked in caramel, and a smooth drizzle of melted chocolate. Perfectly crisp yet chewy, these cookies make a delightful treat for any occasion.
Ingredients
Scale
Cookie Dough
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/4 tsp salt
Caramel Coconut Topping
- 2 cups sweetened shredded coconut
- 1/2 cup unsalted butter
- 1/2 cup brown sugar, packed
- 1/4 cup heavy cream
- 1/2 tsp vanilla extract
- 1/4 tsp salt
Chocolate Drizzle
- 1 cup semisweet chocolate chips
- 1 tsp vegetable oil (for smoothness)
Instructions
- Prepare the Cookie Dough: Preheat your oven to 350°F (175°C). In a medium bowl, beat together softened butter, powdered sugar, vanilla extract, and salt until smooth and creamy. Gradually add the flour and mix until a dough forms.
- Shape and Bake Cookies: Roll the dough out on a lightly floured surface to about 1/4 inch thickness. Use a round cookie cutter to cut out circles, then use a smaller round cutter to cut a hole in the center of each cookie. Place the cookies on a baking sheet lined with parchment paper. Bake for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and cool completely.
- Toast Coconut: While the cookies are cooling, spread the shredded coconut on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden brown.
- Make Caramel Sauce: In a saucepan, melt butter over medium heat. Stir in brown sugar, heavy cream, and salt. Bring the mixture to a gentle simmer, stirring constantly for 2-3 minutes until thickened. Remove from heat and stir in vanilla extract.
- Combine Coconut and Caramel: Stir the toasted coconut into the caramel mixture until it is fully coated and evenly mixed.
- Top Cookies with Caramel Coconut: Once the cookies have cooled, spoon or spread a generous amount of the caramel-coconut topping over each cookie.
- Chill Cookies: Place the topped cookies in the refrigerator for 10-15 minutes to allow the caramel to firm up.
- Melt Chocolate: While the cookies chill, melt the chocolate chips and vegetable oil together in a heatproof bowl over a double boiler or microwave, stirring until smooth.
- Decorate with Chocolate: Once the cookies are chilled and the caramel has set, drizzle the melted chocolate over the top of each cookie in a zig-zag pattern.
- Set and Serve: Allow the chocolate to harden before serving. Enjoy your homemade Samoas cookies!
Notes
- Ensure the butter is softened for the dough to mix smoothly.
- To avoid burning, watch the coconut closely while toasting and stir occasionally.
- Use parchment paper on baking sheets for easy cookie removal and cleanup.
- The vegetable oil helps the chocolate drizzle remain smooth and glossy.
- Store cookies in an airtight container at room temperature or refrigerate for longer freshness.
- For a dairy-free version, substitute butter and cream with plant-based alternatives.
